Keto Asian cabbage stir-fry
Ingredients
- 1 lb 450 g green cabbage
- 2 oz. 55 g butter, divided or coconut oil
- 1 tsp 1 tsp salt
- 1 tsp 1 tsp onion powder
- ¼ tsp ¼ tsp ground black pepper
- 1 tbsp 1 tbsp white wine vinegar
- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 tsp 1 tsp chili flakes
- 2 oz. (92⁄3 tbsp) 55 g (140 ml) fresh ginger, finely chopped or grated
- 1¼ lbs 550 g ground beef or ground turkey
- 3 (1½ oz.) 3 (45 g) scallion, chopped in 1/2" (1.5 cm) slicesscallions, chopped in 1/2" (1.5 cm) slices
- 1 tbsp 1 tbsp sesame oil
- 1 cup 240 ml mayonnaise or vegan mayonnaise
- ½ tbsp ½ tbsp wasabi paste
Instructions
- Shred the cabbage finely using a sharp knife or a food processor.
- Fry the cabbage in half of the butter in a large frying or wok pan on medium-high heat. It takes a while for the cabbage to soften, but don't let it turn brown.
- Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl.
- Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger. Sauté for a few minutes.
- Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little.
- Add scallions and cabbage to the meat. Stir until everything is hot. Salt and pepper to taste. Drizzle with sesame oil before serving.
- Mix together the wasabi mayonnaise by starting with a small amount of wasabi and adding more until the flavor is just right. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top.
This recipe has been updated after the release of the video. Please note that the instructions remain the same, but the net carb count differs. For the most accurate nutritional information, refer to the net carb label on this page.
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Start free trialSubstituting ingredients
Want variety? You can replace the beef with other kinds of protein like ground chicken, pork or lamb.
If you have other sorts of cabbage like red cabbage or savoy cabbage, they will work just as fine.
If you don't like mayonnaise you can substitute that for crème fraîche, sour cream or even cream cheese.
Storing and reheating
This dish keeps in the fridge for at least 3-4 days. You can also store it in the freezer for up to 4 months.
Thawing and reheating can make the cabbage release its liquids so the dish may be a bit more watery compared to freshly cooked. This does not affect the flavor of the dish.
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260 comments
Thanks for the tip, Shirley!
Thank you
The weight of the finished dish will vary. It is best to portion or weigh out your finished dish to the number of servings you have the recipe set.
I will definitely give it a try
-BECK & BULOW
I am glad you enjoyed this meal!
Without pastry , but added brocolli and spinach
We do not have the break down for the individual components of the dish, but you can calculate the carbs using an app like Carb Manager or Cronometer. We use the USDA database for our nutrition information.
https://fdc.nal.usda.gov/
I am so glad you enjoyed this one!
So glad you enjoyed it!
The ginger is excessive (almost 2-tablespoons per serving?!), mostly because of the carb count on that. I made this twice, the 2nd time cutting the ginger by more than half and it was just as good. It does need a little additional flavouring if you're not going to use the wasabi mayo, though. Overall, it's a good recipe that allows you to put your own spin on it. Create your own calorie count though as I believe this recipe is undercounting carbs.
Thank you! We've updated the measurement.